Gooey Baked Brie in Phyllo Dough

The first time I fell in love with baked brie wasn’t in my own kitchen—it was at a cozy French café tucked inside a side street in Austin. My brother and I had wandered in on a rainy evening, drawn by the buttery scent of pastry and the soft hum of live jazz. The server placed a golden bundle on the table, steam still rising from its flaky crust.

When I sliced into it, the brie flowed like molten gold, meeting the sweet tang of apricot preserves tucked inside. I remember looking at my brother, both of us wide-eyed, silently agreeing this was one of the best bites of our lives.

From that night on, I knew I wanted to recreate that magic at home. What surprised me most was how simple it actually is. With just a few sheets of phyllo dough, a wheel of brie, and something sweet to balance the richness, you can capture that same restaurant-worthy indulgence. Over the years, I’ve experimented with different jams, nuts, and even a drizzle of honey. Each version carries a little of that café memory but with my own playful twist.

Now, whenever I bake it, Chili the cat tries to sneak onto the counter, my brother hovers close with a baguette in hand, and the whole kitchen fills with the warmth of melted cheese and pastry. It’s comfort, elegance, and nostalgia all baked into one golden package.

Short Description

A gooey wheel of brie wrapped in crisp, buttery phyllo dough and baked to golden perfection, filled with fruit preserves for a touch of sweetness. Perfect for entertaining or an elegant appetizer at home.

Key Ingredients

• 1 wheel of French brie (12 oz)
• 4 thawed sheets of phyllo dough
• 4 tbsp butter, melted
• ⅓ cup preserves (apricot, raspberry, or your favorite)
• 1 tbsp honey (optional)
• 1 tbsp freshly chopped nuts (optional)

Tools Needed

• Pastry brush
• Baking sheet
• Parchment paper
• Sharp knife
• Small saucepan (for melting butter)

Cooking Instructions

Step 1: Preheat oven and prepare
Preheat oven to 400ºF. Thaw phyllo overnight in the refrigerator so it’s pliable. Melt 4 tbsp of butter for brushing the pastry.

Step 2: Layer phyllo sheets
Place one phyllo sheet on a clean surface. Brush lightly with melted butter. Repeat with the second and third sheets, buttering each. Top with the fourth sheet, leaving it unbuttered. Work quickly to prevent drying.

Step 3: Add brie and preserves
Place the brie wheel in the center. Spread ⅓ cup preserves on top to add sweetness.

Step 4: Wrap the brie
Fold phyllo edges over the cheese one sheet at a time. Brush folds with butter to seal and help crisp in the oven. Handle gently to avoid tears.

Step 5: Bake
Transfer to a parchment-lined baking sheet. Bake 15–20 minutes until the phyllo is golden brown and crisp. Keep an eye on it to avoid burning.

Step 6: Finish and serve
Let rest for 3–5 minutes. Drizzle with honey and sprinkle with chopped nuts if using. Serve warm with baguette slices or crackers.

Why You’ll Love This Recipe

Restaurant-quality but incredibly easy to make at home.

Elegant centerpiece for parties or intimate dinners.

Endless flavor variations with different preserves or toppings.

Crispy, buttery crust meets rich, molten brie for perfect texture contrast.

Ready in under 30 minutes.

Mistakes to Avoid & Solutions

Letting phyllo dry out: Cover unused sheets with a damp towel as you work.

Overbaking: Watch closely at the 15-minute mark. Once golden, remove from the oven.

Too much filling: Stick to ⅓ cup preserves—extra can leak during baking.

Cutting too soon: Always rest 3–5 minutes so the cheese doesn’t run out completely.

Tears in pastry: If phyllo rips, patch with small pieces brushed in butter.

Serving and Pairing Suggestions

Serve warm as an appetizer with crackers, sliced baguette, or apple wedges.

For pairings, sparkling wine or crisp white wines like Sauvignon Blanc work beautifully.

On a cozy night, try it with hot mulled cider.

Present it plated as an appetizer centerpiece, or serve buffet-style for gatherings.

Storage and Reheating Tips

Wrap leftovers tightly in foil and refrigerate for up to 2 days.

To reheat, place in a 350ºF oven for 8–10 minutes until warmed and crisp again.

Avoid microwaving, it makes the pastry soggy.

FAQs

1. Can I use puff pastry instead of phyllo?
Yes, puff pastry works well and gives a thicker, buttery crust. Adjust bake time to 20–25 minutes.

2. Do I need to remove the brie rind?
No, the rind is edible and helps hold the cheese together as it melts.

3. What preserves taste best with brie?
Apricot, fig, and raspberry are classic, but try blueberry or cranberry for something festive.

4. Can I prepare this ahead of time?
Yes, assemble and refrigerate up to 4 hours before baking. Brush with butter just before baking.

5. Can I make it nut-free?
Absolutely. Simply skip the nut garnish and use only preserves and honey.

Tips & Tricks

Keep phyllo sheets covered with a damp towel while working.

Add a sprig of rosemary or thyme before baking for a savory touch.

Serve with both sweet (fruit) and savory (olives, cured meats) accompaniments for variety.

Recipe Variations

Savory Spin: Swap preserves for caramelized onions and top with thyme. Bake as directed.

Holiday Twist: Use cranberry sauce instead of preserves, with pecans for garnish.

Fig & Walnut Brie: Spread fig jam and sprinkle chopped walnuts before wrapping.

Garlic Herb Brie: Brush butter with minced garlic and herbs between phyllo layers.

Final Thoughts

Every time I make this baked brie, I feel like I’m bringing a little café magic into my own kitchen. There’s something about the way the phyllo shatters with each bite, giving way to the creamy cheese and that burst of sweetness from the preserves, that just feels indulgent yet approachable.

It never fails to impress guests, even though it takes less than 30 minutes to prepare. My brother calls it “fancy comfort food,” which I think is the best description. If you’re looking for a recipe that’s both elegant and heartwarming, this is one to keep close.